BRC Global Standard for Packaging and Packaging Materials Issue 5
We’re delighted to have published the BRC Global Standard for Packaging and Packaging Materials Issue 5 this month, setting the latest benchmarks for best practice in packaging standards. Translations of the Standard will be available in the coming weeks, as well as a guide to key changes from Issue 4 to 5.
The latest issue of this BRC Global Standard focuses on:
- a move from ‘good practice’ to ‘best practice’.
- the quality management systems process in printed packaging controls.
- continuing to ensure consistency of the audit process.
- providing a Standard that meets retailers’ and brand owners’ needs to reduce the audit burden.
- better recognition of the diversity of the packaging industry and its customers’ demands.
- encouraging greater transparency and traceability in the supply chain.
- encouraging adoption of the Standard as a means of improving product safety at small sites and facilities where processes are still in development.
BRC Global Standard for Packaging and Packaging Materials – Issue 4
The BRC Global Standard for Packaging and Packaging Materials is an auditing standard that outlines the requirements for the manufacturing of packaging materials used for food and consumer products. The standard applies to the manufacture of packaging and packaging materials used in food packaging and packaging materials for cosmetics, toiletries and other consumer products and materials.
The standard was originally published by the British Retail Consortium (BRC) and the Institute of Packaging, U.K. (IoP) in 2001, and has been updated at regular intervals. It specifies the safety, quality and operational criteria for the packaging manufacturers and help them comply with the legal and customer requirements.
The standard is based on Hazard Analysis and Critical Control Point (HACCP) system, supported by a documented quality management system. It requires a risk based approach to product quality and safety in the manufacture of packaging and packaging materials.
As the first of the standards to be benchmarked by the Global Food Safety Initiative (GFSI), it is used as a basis for ensuring supplier assurance around the globe.
What does it cover?
The Standard is divided into seven sections:
- Management Commitment
- The Food Safety Plan – HACCP
- Food Safety and Quality Management Systems
- Site Standards
- Product Control
- Process Control
Benefits of Certification:
- Recognized by customers around the world, giving confidence in a company’s
food safety management – it helps to open doors
- BRC certificates and reports are accepted by many customers in place of their own audits – reducing multiple audits
- Certificated sites may appear on the BRC public directory allowing customer recognition of their achievements and the use of a logo for marketing purposes
- It addresses part of the legislative requirements of both the certificated company and their customers
- Encourages continuous improvement – and where effectively implemented facilitates a reduction in complaints, waste and product withdrawals